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Grilled Peaches with Ice Cream and Honey Walnuts
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Grilled Peaches with Ice Cream and Honey Walnuts

Course Dessert
Keyword butter, honey, peaches, vanilla ice cream, walnuts

Ingredients

  • 4 Large ripe but firm peaches halved and pitted
  • 2 tbsps. 30 ml. Neutral cooking oil like canola or grapeseed oil
  • 1 pint 0.5 L Vanilla ice cream
  • 1 cup 128 g. California walnuts
  • 2 tbsps. 30 ml. Butter
  • ¼ cup 60 ml. Honey
  • ¼ tsp. 1 ml. Kosher salt

Instructions

  • Heat grill to medium-low or grill pan over medium heat.
  • Brush cut sides of peaches with oil.
  • Place peach halves on grill, cut sides down and grill for 3-4 minutes until gently charred.
  • Turn peaches over and grill other side until peaches are soft and warmed through.
  • Remove peaches from grill to a plate and allow to rest.
  • While peaches are grilling, make honey walnuts:
  • Heat butter in sauté pan over low heat until bubbling.
  • Add honey, salt and stir until combined. Add walnuts and stir to coat.
  • Cook until walnuts are toasted and honey and butter are almost completely absorbed.
  • Transfer walnuts from pan to parchment paper, spread walnuts out and allow to cool.
  • When ready to serve: Place a scoop of ice cream in a small bowl or dish with high sides.
  • Spoon two grilled peach wedges around each scoop of ice cream.
  • Top each serving with ¼ of prepared honey walnuts.

Notes

Pair with a sweet California muscat or late-harvest riesling; serves 4.
Grilled peaches will keep in an airtight container in the refrigerator for up to 1 day. Honey walnuts will keep in an airtight container in the refrigerator for up to 1 month.
Recipes courtesy of Discover California Wines/California Wine Institute